This chicken curry checks all the boxes: It’s made up of simple ingredients you might already have at home, comes together in under an hour, and best of all, is rich, saucy, and perfectly spiced (but not too hot!). Plus, the process from beginning to end is honestly a treat, starting with a sauté that’ll have you exclaiming, “Oh! That smells good!” and finishing with leftovers that are even better the next day. That’s why it’s one of my go-to recipes, whether I’m looking for a weeknight-friendly meal or an easy dinner party main that impresses my guests every single time.
What People Are Saying:
“What a party in my mouth! Super flavorful and bright tastes. Chicken pieces came out super tender and seasoned to the core. Also it’s a beautiful dish to look and present to people.” – ang9591
How To Make Chicken Curry
INGREDIENTS
- Jalapeño, Ginger & Garlic: Pureed together, these aromatics become a high-octane foundation for the curry sauce.
- Curry Powder: Toasted in oil (a technique known as tarka), this powerhouse of a spice powder (or powderhouse 😉) forms the backbone of the dish.
- Crushed Tomatoes: I opted for canned crushed tomatoes because it adds body to the sauce.
- Yogurt: Whole-milk yogurt makes for a rich, velvety sauce that never feels heavy.
- Chicken: Skinless, boneless chicken thighs are ideal here. They simmer away with minimal chance of drying out, and their robust flavor makes them a good match for the big flavors of the curry sauce.
- Garam Masala: This classic Indian spice mix combines warm and sweet spices like cardamom, cinnamon, cloves, and black pepper. Usually added at the end of cooking, it has a knack for amplifying the flavors in a dish.
STEP-BY-STEP INSTRUCTIONS
First, let’s puree some onion. Just blitz the onion in a food processor until it looks like a very pungent snow cone. (If you don’t have a food processor, don’t sweat it; a blender will get the job done just fine.) You might need to scrape down the sides of the processor with a rubber spatula to get at any fugitive pieces of onion. Scrape the puree into a bowl.
Now let’s puree the jalapeño, ginger, and garlic along with some water just to get the ingredients moving. Scrape this puree into another bowl. Wipe out and reserve the food processor bowl; you’re not done with it just yet.
Grab a pot and get ready to build some flavor—your olfactory senses are in for a treat! Start by toasting the curry powder in some oil just until fragrant and slightly darkened; you don’t want to burn it. Now add the onion puree and cook, stirring often with a wooden spoon, until it’s reduced to a paste and beginning to sizzle. Next up: In goes the pureed jalapeño mixture. Cook, stirring, until fragrant (what’d I say about the olfactory senses!). Add the tomato paste and cook, stirring, until it turns brick red.
Okay, time to blitz together the sauce. Scrape the contents of pot back into the food processor (reserve the pot!), add the tomato puree and yogurt, and pulse until smooth.
If you want a really smooth sauce, feel free to blitz it through a blender—otherwise, return the sauce as is to the pot, stir in a cup of water, and bring to a boil. Immediately reduce the heat so the sauce is simmering. (If you boil the sauce for too long, the yogurt could curdle and start to look grainy.) Now add the chicken, season with salt, and bring the sauce back to a simmer. All that remains is to cover the pot and let the chicken simmer away until cooked through. Do be sure to stir occasionally to make sure the sauce isn’t sticking to the bottom of the pot.
Will you look at that: a one-pot miracle of rich, silky sauce and tender chicken, just waiting to be served over rice!
The full list of ingredients & instructions can be found in the recipe below.
Recipe Tips
- How to prep ahead of time. You can make the jalapeño-ginger-garlic paste 7 to 10 days ahead and store it in an airtight container in the fridge, or freeze it for up to 3 months. It makes starting your curry extremely quick and convenient. Another great option: Cook the sauce and freeze it for later use.
- Can I use a blender instead of a food processor? Absolutely. The extra water in the jalapeño mixture will ensure it purees beautifully in a blender. You could even use a mortar and pestle (omit the water) or just finely chop the ingredients by hand. The sauce won’t be as smooth, but it’ll still be delicious.
Chicken Curry Variations
There are many chicken curry recipes, so once you perfect this tried-and-true recipe, you can try other variations like our coconut curry chicken or red curry chicken thighs. Not feeling chicken? Try our vegetable curry on for size.
What To Serve With Chicken Curry
I love this curry served over basmati rice (or jasmine rice if that’s what you’ve got) and paired with homemade naan. Looking for more side ideas to round out your Indian-inspired meal? Homemade samosas, some vegetable biryani, and a mango lassi are always a great idea.
Storage
Dishes that have this much concentrated flavor often taste even better the next day. This one should keep well in your fridge for up to 3 days.
